Turkey/Chicken Tetrazzini – Recipe
Do you still have some of that leftover turkey, and looking for an innovative way to turn it into a new meal? SG has a perfect recipe for you…..Turkey Tetrazzini!! I use the same recipe for my leftover chicken, and my family loves it.
- 3 cups cooked, chopped turkey (chicken) breast
- 1 lbs fresh mushrooms, sliced
- 1 large onion, chopped
- 1 red pepper, chopped
- 2 cloves garlic, chopped (I love my garlic chopper)
- 1/2 cup of butter, or margarine (1 stick)
- 1/2 cup flour
- 3 cups chicken broth (or vegetable broth)
- 8 oz Cheddar Cheese, shredded
- 8 oz Velveeta Cheese
- 1/4 cup Parmesan Cheese
- Salt and Pepper to taste
- Tabasco hot sauce to taste ( I used 8 drops)
- 8 oz of spaghetti, or any kind of pasta, cooked
- Saute onion and pepper in butter (margarine), until soft – about 5 minutes.
- Add mushrooms and garlic, and cook 2-3 minutes.
- Sprinkle flour over this mixture and cook 1 minute.
- Pour in broth and stir until thickened.
- Mix in grated Cheddar cheese, and cubed Velveeta cheese.
- Add seasonings.
- Cook 8 oz spaghetti, broken into 4 pieces (you can use any other pasta you may have on hand).
- Place pasta, and above veggie mixture, into a casserole dish.
- Add turkey(chicken) to pasta.
- Add Tabasco sauce, and mix thoroughly.
- Sprinkle with Parmesan cheese.
- Bake, uncovered, for 40 minutes at 350 degrees F.
- Serve hot, with tossed salad, and garlic bread.
TIP: You may use olive oil in place of butter or margarine for sauteing the veggies.
This dish is best when used the same day, but still reheats very well the next day.